COOK WITH OUR NEVADA WHITESTM!

White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
Beef Enchiladas
BEEF ENCHILADAS
Our version of this Mexican comfort food uses just a handful of ingredients, and is easy and fast to put together, making it an excellent weeknight option. You can assemble the enchiladas and refrigerate up to 8 hours in advance before baking. Serve topped with guacamole and sour cream, if you like.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients

1 pound ground beef
1 medium yellow or white onion, chopped
1/2 red bell pepper, chopped
1 2-ounce can chopped black olives (optional)
2 cups shredded cheddar cheese
1 20-ounce can enchilada sauce 1 tablespoon olive or vegetable oil
8 flour tortillas
Guacamole and sour cream, for garnish

Directions

Preheat your oven to 350 F.

Heat a large skillet to medium. Add olive oil, onions, peppers and beef. Cook until beef is cooked through and onions are starting to lightly brown. Remove from heat and add 1 cup enchilada sauce, 1 cup cheddar cheese and the olives. Stir gently to combine.

In a 9” x 13” glass baking dish, lay out each tortilla and spoon about 1/8th of the ground beef mixture down the center. Roll up and place seam side down in your baking dish. Continue with the remaining tortillas and meat mixture.

Pour remaining sauce over the rolled up enchiladas and sprinkle the remaining cheese on top.

Bake for about 30 minutes til cheese is bubbly and tortillas are just beginning to brown.
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